Shrimp Creole... a la Arthur!

So, I was racking my brain trying to figure out which recipe to start this potentially short lived blog with.  And after a week or so of this problem, I decided what better way to start than to make the shrimp creole recipe my dad gave me!!  A Christmas or 2 ago my parents gave me a book filled with my friends and family members favorite recipes!   Isn't that the best and most thoughtful gift!  I love it!  I have really been enjoying making the delicious foods that they love because it always reminds me of the special someone whose recipe it is.

Sorry dad if this is some secret family recipe or something...  but I really don't think you'd mind me sharing! :)

Shrimp Creole

I kept most of the recipe identical to dear ole dads but decided to sub the stick of butter for 1 tsp olive oil to sautee the veggie with :)  I'm sure the stick o butter is delicious-- however, I just couldn't bear to do it!

1 lb deveined shrimp (I just used frozen cause we had it!)
1/2 onion chopped
1/2 cup celery chopped
1/2 cup green bell pepper chopped (I omitted this-did you know they call these capsicum here in Australia!?)
2-3 cloves minced garlic
1 tsp olive oil
1 can Rotel
1 can cream of mushroom soup
1/4 tsp cajun seasoning (tony chachere is our fave!)
1 cup shredded cheddar cheese

1. Sautee onions, garlic, bell pepper and celery in 1 tsp olive oil for about 5 minutes until they are all soft and cooked through
2.  Add the can of Rotel (including the liquid) and cream of mushroom soup and let simmer 10 minutes.
3  Meanwhile, season the shrimp with the cajun seasoning.  Once sauce is done simmering, add the shrimp and cook an additional 5-6 minutes until the shrimp turn pinkish/ orange-ish.
4.  Add cheddar, letting it melt into the sauce and thicken, then serve immediately-- OVER RICE :)

 I started our rice cooker at the same time as I started sauteing the veggies and everything was ready all at once (that is something that rarely happens in the King household !)  I also added some spicy sausage to ours.  We already had some cooked up and in the fridge from a bbq the past weekend and it was delicious in it.  It was about 2 links grilled and chopped into small pieces, if you are interested in that addition.  This recipe can also be made with crawfish (but I haven't seen too many "yabbies" as they call them Down Under)

This is really really, good!  It is creamy with a perfect amount of Cajun flavor!  Both B's (Brian and Brody, haha) and I loved it!  The best part is:  It heats up so wonderfully as leftovers!

I really enjoyed making this dish and I loved that it tasted just like what I am used to my dad making back home in Houston!  I have been really missing my family a lot lately after living so far away for nearly a year and this is a great way for me to get a "taste of home"